Roasted chicory with beet and pear

Name: roasted chicory with beet and pear
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 4 stumps chicory; 4 el olive oil; bin boiled beets (a 500 g), in parts; 2 Red onions in parts; 2 pears mild and juicy (eg doyenne du comice), unpeeled; 1 bag walnuts 50 g; 1 el liquid honey; 50 g old cheese

A tasty Dutch recipe. The side dish contains the following ingredients: chicory, olive oil, cooked beet ((a 500 g), in parts), red onions (in parts), pears (mild and juicy (eg doyenne du comice), unpeeled), walnuts (50 g), liquid honey and old cheese.

Ingredients

Kitchen Stuff

baking paper

Directions

Preheat the oven to 200 ºC. Cut the underside of the stalk chicory and cut the chicory lengthwise into quarters. Brush a baking tray covered with parchment paper with 2 tbsp oil and place the chicory, beet and onion on top. Wash the pears and cut them lengthwise in 6 parts. Remove the core with a sharp knife. Divide the pear over the baking sheet.
Sprinkle everything with the nuts and pepper and salt. Drizzle with the rest of the oil and honey. Put in the oven for about 25 minutes. Spoon halfway. In the meantime, scrape the cheese into thin slices.
Spoon the vegetables and pear in a bowl and sprinkle with the cheese. Tasty with mashed potatoes and pork tenderloin.